Bring a large pot of water to a boil. Salt the water if desired. Add the eggs and bring back to a boil. Once boiling, turn the heat off and cover. Allow to sit for 12 minutes. Take the eggs out of the water with tongs and place in an ice bath for cooling.

While the eggs are cooking, sauté the corn kernels in sesame oil until slightly browned for about 5 minutes, then set aside.

Cut the eggs in half, removing the yolks and placing in a large bowl. Mix the egg yolks together with mayonnaise, crumbled cojita cheese, salt, paprika, dijon mustard, and half of the chives.

Evenly divide the yolk mixture among the egg white halves. Garnish each one with gochujang chili flakes, sesame seeds, browned corn kernels, remaining chives, and chopped cilantro. Serve immediately.